The Venue: FLOCK is a friendly restaurant and beer garden located at the Carrington Inn – Bungendore. It was first open in 1885 and is comprised of the heritage-listed inn building, bar, and outdoor courtyard and grounds. The roadhouse’s Mahogany Bar is from Bath England, where in 1830 the first drink crossed its counter. Since being imported more than three decades ago to the Inn, it has been the location where people have come to celebrate friendships, achievements, special occasions, and just let their hair down.
Our Tom Wills Room is available for social gatherings, work celebrations, or small business presentations. The name of the room is drawn from Thomas Wentworth Wills, 19th century cricket and rugby sporting icon, hailed as founder of Australian Rules Football. Tom was born in 1836 just up the road from the Inn near the property Foxlow, then owned by his uncle, soldier and settler, Henry Colden Antill.
The building’s decor draws inspiration from the Victorian era of the building, and takes pleasure in incorporating late 19th century innovations of textured walls, coffered ceilings, and chesterfield leather seating.
Its use of deep blue, red and green tartan wall colours and pure copper ceiling in the cosy bar, wraps the space around a visitor like a comfortable coat. Its uncurtained small pane glass windows, simple slate fireplace, and natural wooden floors are recognisable notes of colonial civilisation, arousing and innate sense of roots and arrival.
The courtyard and the Elm Park Garden are open to the sky above for outdoor gatherings. The garden is a quiet oasis from the main road, shaded by mature trees. There, guests share a sense of the original spaciousness of the yard. Behaved dogs are welcome if on a lead. Our intention is to create a welcoming, relaxing, family friendly environment in which to catch up with friends over a meal and drink.
The venue’s name is inspired by the kookaburras on the Carrington Inn logo of whom you’ll often hear in the gardens at dawn and dusk singing their distinctive calls. Flock is the collective noun for kookaburras.
Did you know Kookaburras mate for life and build their nests in a tree hollow or in a burrow excavated from a termite mound. Both parents incubate the eggs and care for the chicks.
The Food & Beverage: The menu provides a variety of gastropub fare for a full meal or just a nibble if you are not too hungry. The roadhouse is a wholefood establishment that uses local produce when available.
The menu draws primarily on steakhouse precedents tempered by a good sense of proportion. While oriented toward red meat mains, it certainly caters well for other protein eaters as well as vegetarians. Young persons are catered for with a number of healthy and affordable selections.
The roadhouse’s small-plate food offerings are made to be shared. Its treats make munching and drinking with friends fun. Guests wishing to have a full meal in our hall or courtyard can order from the full menu. Our service is not rushed, giving you time to socialise.
Our drink selection includes craft and popular draft beers, mid-to-top shelve spirits, and a regional and international wine selection of recognised estates and good character. The selection is aspirational and rewarding.
The tavern’s heated veranda provides a dry and warm space to take in food, drink and fresh air for much of the year. Live music is occasionally performed Sunday afternoons in the courtyard, just as the Winter-Gallagher family did a century ago.
FLOCK is available to host your next gathering.
Whether that be a birthday party, holiday party, or any special event, we can look after you.
Scott Preston, Manager
FLOCK Menus
LOOK FOR OUR CHALKBOARD MENU TOO
Specials, Favourites, Seasonal Try-Outs
FLOCK partners with local food suppliers, to provide a great paddock-to-plate offering, including Landtasia Certified Organic Beef when available.
- Cheesy Garlic Bread – GF
w/ Rosemary and salt. Four pieces
14 - Arancini – V
Roast capsicum, oregano & parmesan w/ roast garlic aioli
16 - Burrata Bruschetta – V/GFO
Cherry tomato, fresh basil, red onion on toasted artisan sourdough w/ balsamic reduction
24 - Chicken Drumettes – GF
Your choice of house made BBQ or hot chilli sauce, served w/ blue cheese dipping sauce
24 - Crispy Squid – GF
House made Moroccan seasoning, house aioli & lemon
18 - Panko Crumbed Prawns
Honey, chilli & ginger dipping sauce
22
- Garden Salad – GF/V/VGO
Cos lettuce, cherry tomato, red onion, cucumber, Mediterranean style dressing
18 - Grilled Chicken Salad – GF
Cos lettuce, cherry tomato, red onion, cucumber, mediterranean style dressing
22 - Thai Beef Salad
Authentic crescent mix, Asian style dressing
22
- All Steaks served w/ crunchy steak cut chips, charred carrot, broccolini, corn cob w/ sesame dressing & red wine jus
- Angus Rump Steak 350g – GF
A delicious balance of tenderness & texture. Grilled on open flame, creating rich & robust
40 - Angus Scotch Fillet 300g – GF
Renowned for its tenderness and rich flavour – a prime cut of beef sourced from the rib section. Rich marbling & grilled on open flame adds depth & complexity to this steak
44 - Angus T-Bone Steak 350g – GF
The strip & tenderloin – connected by a T-shaped bone. Grilled on open flame w/ unrivalled juiciness
44 - Pork Ribs for Two
700g 12-hour slow cooked pork ribs, sweet soy & chilli glaze, mixed radish & bean sprout salad w/ mint & coriander
60
- Angus Rump Steak 350g – GF
A delicious balance of tenderness & texture. Grilled on open flame, creating rich & robust
40
- Atlantic Salmon Fillet – GF
Yellow curry & coconut sauce, bok choy & steamed long grain rice
35 - Chicken Schnitzel
House made crumb, w/ gravy, slaw, fries, aioli
28 - Chicken Supreme 220g – GF
Pumpkin puree, radicchio salad, crispy buckwheat, balsamic glaze, extra-virgin olive oil
32 - Crispy Pork Belly
Dressed in a Chinese black vinegar sauce, salad of green pawpaw, bean sprout, mint & coriander w/ crispy eschalots
35 - Gnocchi – VO
Anchovy burnt butter, serrano crumb, cherry tomatoes, parmesan, sage
28 - Organic Beef, Herb & Garlic Sausages
Local Landtasia Organic Beef sausages, Paris mash, peas, sautéed onion gravy
32 - Roast Cauliflower – GF/V/VGO
Charred eggplant hummus, house dukkha, pomegranate, extra-virgin olive oil
28
- Organic Beef Burger 200g – GFO
Local Landtasia Organic Angus Beef patty, tomato relish, fresh tomato, cos lettuce, Swiss cheese, confit aioli & fries
25 - Korean Fried Chicken Burger – GFO
Korean fried style chicken marinated w/ gochujang ginger & garlic buttermilk, slaw, spiced kewpie mayo & fries
25
- Carbonara
Creamy Alfredo base, onion, bacon, chicken, parmesan & fresh shallots
24 - Carnivore – GFO
Spanish onions, bacon, chorizo, pork belly, smoked chicken & Fetta cheese
24 - Chicken Pesto – GFO
Chicken breast, Chorizo, sundried tomatoes, Jalapeños, Fetta cheese & fresh basil pesto
24 - Margherita – GFO
Sliced fresh tomato, Buffalo Mozzarella, fresh basil & sea salt
22 - Mushroom – GFO
Mixed mushrooms, Buffalo Mozzarella, oregano & truffle oil
22 - Prawn – GFO
Spanish onion, roast capsicum, cherry tomatoes, marinated prawns, aioli & fresh dill
25 - Veggie Supreme – GFO
Baby spinach, onion, roasted capsicum, cherry tomatoes, mushrooms & olives
24 - Gluten Free Bases + $5.00
- Chocolate Delice Cake
Dark chocolate delice on a cocoa sponge
18 - NY Strawberry Cheesecake – GF
Oat biscuit base
16 - Flock Cake of the Week
Made fresh in-house. Ask your server
18 - add ice cream
2
- Side Salad – GF/V/VGO
Cos lettuce, cherry tomato, red onion, cucumber, Mediterranean style dressing
10 - Vegetables – GF/V/VGO
Roast carrot, spiced cauliflower, broccolini, charred corn, vinaigrette dressing
10 - Paris Mashed Potato
6.5 - Crunchy Steak Cut Chips – GF
12 - Sweet Potato Fries – GF
14
- Chicken Nuggets
with chips and salad
10 - Fish
with chips and salad
10 - Kids Pizza & Chips
14 - Potato Gnocchi
Napolitana sauce, parmesan
10 - Single scoop ice cream
w/ Topping
4
- Three scoop ice cream bowl w/wafer & topping
12 - Menu as at 21st December 2023
Opening Times
Wednesday & Thursday 5pm to 10pm
Friday, Saturday and Sunday 12noon to 10pm
Booking are Recommended During Busy Periods
Phone: 02 6238 1044 ext 405
Email: [email protected]
